Cowboy Caviar (Tangy Black Bean Dip)

tzisa's Note:

I got this recipe from a cookbook that came free in the mail (from a cigarette company of all things)!! I modified it slighty, and I've gotten nothing but compliments on it. I do tend to go heavier on the garlic & sometimes add a bit more vinegar than what's called for. It sets real nice if chilled overnight, but if time's an issue, chilling isn't totally necessary. I like to serve it in a bright colored bowl.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3 cups

• 2 (15 ounce) cans black beans (drained & rinsed well)
• 2 -4 garlic cloves , cut
• 1 medium onion , cut up
• ½ teaspoon salt
• 1 teaspoon pepper
• 1⁄3; cup parsley
• 1⁄3; cup olive oil
• 3 -5 tablespoons red wine vinegar
• 1 (7 ounce) can whole kernel corn (rinsed well)

Directions:

1. Place all ingredients except corn in a food processor. Process in an on-off manner for about 1 minute.
2. Transfer to large bowl & stir in corn manually.
3. Refrigerate overnight to allow flavors to blend. Serve with chips, crackers or toast.